Description
This creamy tomato white bean soup is a comforting and hearty dish perfect for any season. Made with white beans, rich tomato paste, fresh vegetables, and a touch of cream, it offers a velvety texture and a depth of flavor enhanced by Italian herbs and Parmesan cheese. It’s an easy stovetop recipe that can be customized with optional wine and cream for added richness, making it both nutritious and delicious.
Ingredients
Scale
Sauté Base
- 2 tbsp (30g) unsalted butter
- 1 onion, finely chopped (brown, yellow, or white)
- 2 garlic cloves, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 1/2 tsp Italian herb mix (oregano, thyme, parsley, basil, or mixed)
Tomato and Liquid Ingredients
- 3/4 cup (170g) tomato paste
- 1/2 cup (125ml) dry white wine (optional)
- 4 cups (1 litre) low sodium chicken or vegetable stock/broth
Beans and Vegetables
- 3 x 420g (15oz) cans cannellini or any white beans, drained and rinsed (navy, butter, great northern, lima)
- 120g (4oz) baby spinach (or 5–6 cups other leafy greens or 4 cups diced vegetables)
Finishing Ingredients
- 1/2 cup (50g) grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup (185ml) heavy/thickened cream (optional)
Instructions
- Prepare the Base: Melt the unsalted butter over medium heat in a large pot. Add the finely chopped onion, garlic, and carrot. Sauté until softened and fragrant, about 5-7 minutes, stirring occasionally to prevent burning.
- Add Herbs and Tomato Paste: Stir in the Italian herb mix and tomato paste to the sautéed vegetables. Cook for another 2-3 minutes to enhance the flavors and slightly caramelize the tomato paste.
- Deglaze with Wine (Optional): Pour in the dry white wine and let it simmer for 3-4 minutes to reduce slightly and meld the flavors. This step is optional but adds a depth of flavor.
- Add Stock and Beans: Pour in the low sodium chicken or vegetable stock, then add the drained and rinsed white beans. Stir to combine, then bring the mixture to a gentle simmer.
- Simmer the Soup: Allow the soup to simmer for 20-25 minutes uncovered so the flavors meld and the soup slightly thickens. Stir occasionally to prevent sticking.
- Add Greens and Season: Add the baby spinach or preferred leafy greens, and season with salt and pepper. Stir until the greens wilt.
- Blend to Desired Consistency: For a creamy texture, use an immersion blender to partially blend the soup, leaving some beans whole for texture. Alternatively, blend about half the soup in a regular blender and then return it to the pot.
- Finish with Cheese and Cream: Stir in the grated Parmesan cheese and, if using, the heavy/thickened cream. Heat through gently without boiling to avoid curdling.
- Serve: Ladle the soup into bowls and serve hot, optionally garnished with a sprinkle of extra Parmesan or fresh herbs.
Notes
- White wine is optional; you can substitute with extra stock or water if preferred.
- Use low sodium stock to better control the salt levels in the soup.
- For a vegan version, omit butter, Parmesan, and cream, and use vegetable stock.
- Leftover soup stores well refrigerated for up to 3 days and freezes nicely.
- If you prefer a chunkier soup, blend less or skip blending entirely.
Keywords: Creamy tomato soup, white bean soup, Italian herb soup, healthy soup recipe, easy stovetop soup, vegetarian soup option